Tapioca Verrine with Coconut Milk and Pineapple

A fresh and tasty dessert, quick to make, revisited with coconut sugar!

This individual recipe, simple and quick to make, offers you a delicious and healthy alternative for a very digestible dessert. Coconut milk will bring a subtle touch of sweetness to your dessert. Pineapple and lemon will have a fresh and thirst-quenching effect.

ingredients of the verrine with Tapioca, pineapple in coconut milk.

Ingredients for 1 glass:

• 30g of Priméal organic tapioca
• 200ml of Terra Sana organic coconut milk
• 1 tablespoon of France Tonic Nature chia seeds
• 1 teaspoon of lemon essential oil from Herbes et Traditions
• 1/2 fresh pineapple, diced
• Zest of a lemon
• 1 tablespoon of powdered coconut sugar from Comptoirs et Compagnies

Tapioca Chia Coconut Milk HE Lemon Coconut Sugar

Instructions for your Exotic Tapioca Verrine with Coconut Milk and Pineapple:

1. In a saucepan, bring the coconut milk to a boil.
2. Add the tapioca, then reduce the heat and simmer for 10 minutes, stirring occasionally, until the tapioca is translucent.
3. Off the heat, add the chia seeds, lemon essential oil and powdered coconut sugar. Mix well until the sugar is completely dissolved.
4. Divide the tapioca with coconut milk into a glass.
5. Add the pineapple cubes on top and the lemon zest.
6. Refrigerate for at least 2 hours before serving.

Preparation time for the Exotic Verrine with Tapioca Coconut and Pineapple in Coconut Milk:

Preparation: 15 minutes

This time includes:

• Preparing tapioca: 10 minutes cooking time
• Preparation of the filling: 5 minutes (cut the pineapple, grate the lemon)

Refrigeration: 2 hours minimum

Refrigeration time is important for the tapioca to firm up and for the flavors to develop.

Total: 2 hours 15 minutes

Advice:

• You can prepare the tapioca in advance and store it in the refrigerator for up to 2 days.
• If you're in a hurry, you can reduce the refrigeration time to 30 minutes, but the tapioca will be a little less firm.

Full Fitness Tips:

• You can replace the pineapple with other fresh fruits, such as mangoes, kiwis or strawberries.
• For an even more indulgent dessert, you can add a tablespoon of coconut cream or plain yogurt to the tapioca during cooking.
• You can also decorate your verrine with grated coconut flakes or fresh mint leaves.